Thai Beef Soup for the Week

3 boxes (96 oz) Low Sodium Beef Broth
2 tbsp oil
1lb Sirloin Steak, fat trimmed off, sliced thin
4 garlic cloves, crushed NOT chopped
2 stalks celery , sliced diagonally into inch-long pieces
2 scallions or  half a red onion , thinly sliced
10 oz bag of frozen BROCCOLI STIR FRY veggies (I like Birds Eye Brand)
1 teaspoon ground black pepper
1 teaspoon ground cinnamon
4 tablespoons fish sauce
2 tablespoons white vinegar (or rice vinegar)
1 tablespoon dried red pepper flakes (optional)
12 oz of Angel Hair pasta (organic if possible, less starchy)
 1 cup fresh bean sprouts
1/2 cup fresh cilantro leaves , chopped
1/2 cup fresh onion chives, chopped
Chop sticks!!!! <-- it tastes sooo much better with chop sticks lol

Directions:
1. Before starting the soup..Boil noodles, drain and RINSE and set aside... let them get cold... its ok.
2. Using a large soup pot ...fry beef strips in oil until brown.
3. Remove the browned strips, leaving the oil and juice in the pot.
4. Add garlic, scallions and celery to oil and fry, stirring often.
5. Add 32oz of the beef broth to the pot, season with fish sauce, pepper, vinegar and cinnamon.
6. Bring soup to a calm boil, add Kale and frozen veggies... (kale takes about 7 mins to wilt... eyeball it... and stir occasionally)
7. Once Kale has wilted turn burner on simmer, toss the beef strips back in and cover until your ready for dinner.

How to Serve.
1. Get a soup bowl (cereal size bowl) and first add about 1/3 cup of cold noodles,  a hearty pinch of bean sprouts and ladle on the hot soup.
2. Garnish with chopped cilantro and chives.

 Great Dinner to make for a Sunday Night and have left overs for lunch or a quick dinner throughout the week.

You can add the noodles, cilantro and chives to the soup to store left overs. However keep bean sprouts out of the soup until your ready to eat, otherwise they lose their crunchy texture and they don't stay fresh very long.

Prep Time and Cook time Approx 20 mins
Serves 8-10 Large Servings

Thai Beef Soup